Improvement in cheese manufacture



G. W. BIGELOW 8:. L. S. LINDSLEY.

CHEESE MANUFACTURE.

Patented Sept. 19, 1876.

Pk PETERSA PHOTO-UTMOGRAPHER, WASHINGTON. D. C.

UNIT D STATES GEORGE w. BIGELOW, OF NEW HAVEN, CONNECTICUT LINDSLEY, OF EATON, NEW YORK.

PmiEN r OFFICE.

IMPROVEMENT IN CHEESE MANUFACTURE.

Specification forming part of Letters Patent No. 182,405., dated September 19, 1876; application filed July 31,.1875.

To all whom it may concern Be it known that we, GEORGE W. BIGELOW, of Hew Haven, in the county of New Haven and State of Connecticut, and LYMAN S. LINDsLEY, of town, of Eaton, in the county of Madison and State of New York, have invented a new Machine for Working Cheese- Ourd; and we do hereby declare the following, when taken in connection with the accompanying drawings and the letters of reference marked thereon, to bea full, clear, and exact description of the same, and which said drawings constitute part of this specification, and

represent, in

Figure 1, side view; Fig. 2,1ongitudinal section Fig. 3, transverse section.

, This invention relates toa machinefor working or separating the curd from the. whey in the manufacture of cheese. This work is usually performed by hand, and is a laborious process.

The object of this invention is the construction of a machine which, receiving curd and whey together, will discharge the curd separated from the whey ready for the press; and -it consists of a cylinder, withinwhichis a revolving spiral beater operating so that the curd and whey-being received at one end, the curd will be broken, the whey drawn off, and the curd passing thiough the cylinder will be delivered, properly worked and free from the whey, as more fully hereinafter described.

A is thecylinder, preferably made in two parts, and so as to divide longitudinally, and

, also preferably of conical form, or so that the bottom at one end will be slightly higher than the bottom at the other end; and at the end of the cylinder where the bottom is lowest a hopper, B, is arrangedas a convenient means for introducing curd and whey to the cylinand these are formed so that their surfaces in incline toward the smaller or higher end of the cylinder, and so that the shaft, revolving in amass of cord, will tend to work the curd from the hopper toward the other end. At this other end an opening, G, is formed for the discharge of the curd.

The curd is dipped from the tub and poured through the hopper B into the cylinder, the shaft at the same time revolving. The beaters break up the curd so as to free the whey, at the same time working the curd toward the discharge 1), the whey passing out through the perforations O, or other suitable discharge.

In order to salt the curd, the second or salt hopperH is arranged upon the top of the cylinder, with openings 0!, through the bottom of the hopper into the cylinder. A mass of salt is placed in this hopper, and sifted through by a reciprocating or other agitator, L, actuated by a cam, P, through a lever, B. To gage the quantity of salt, a longitudinalslide, b, is arranged in the bottom, of. the hopper over the perforations a. This slide is perforated, and so as to register to agreater or less extent with the openings in the salt-hopper; therefore, as the curd is worked toward the discharge, the salt will be distributed upon it, and thoroughly mingled before the curd reaches the discharge. Passing out of the discharge, the curd is ready forthe press. v

The salting apparatus is not essential to the working of the curd, as the salting may be subsequently done. i We are aware that butter-workers consisting of a cylinder, with heaters revolving within, and with an aperture for the escape of the buttermilk at one end, are well known, but such a structure we do not claim, as a necessary element for a curd-cutter is a strainer on the bottom to allow the whey to escape, while the curd is forced through the cylinder to the aperture diagonally opposite its entrance.

We claim l. The combination of the cylinder A, constructed with the receiving-apertureB, the strainer G, for the escape of the whey in the AND LYMAE SMITH bottom, the curd-outlet G-gdiagonal1y opposite the salt upon the curd Within the cylinders, the receiving apertnre,and the spirally resubstantially as speclfied.

volving beater, constructed and operating all GEORGE W. BIGELOW sngstfmtiallybas speeifiedh h I 1 LYMAN SMITH LINDSLEY n com lnation wit t e c in( er-constructed with areceiving-aperturef a discharge- 5 EIGELOW: opening, and an outlet for the whey, combined ABLE with a series of spirally-set revolving heaters, LARA ROUGH'lON' operating to Work the curd from the receiving- I Witnesses to LINDSLEY: opening to the discharge, and a salt-hopper, E. G. PHILPOT, with an agitator arranged therein to distribute RACHEL BROWN. 

